MEATLESS MONDAY "PHO" SURE!!

Back in the kitchen, and feeling great!!

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FORK NOT REQUIRED

Working on a new flat bread recipe for today and this one is by far a winner!!

Fresh Beet and Dill Salad with Baby Mixed Greens, Local Goats Cheese and Toasted Walnuts.

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FARM FRESH AND SUPER SEXY

HEIRLOOM TOMATO AND QUINOA STACKER

In addition to all the great things summer brings, it's always a joy to venture out and experience some of the wonderful local farmers' markets. I had the chance a few days ago to "Apron Up" and visit Utah's most prized selection of tomato growers and this is what I discovered. 

IT ALL STARTS WITH THE RIGHT INGREDIENTS

2 Each Local Heirloom Tomatoes, sliced 1/2 inch

1 Cup Quinoa, cooked (2-1 Ratio)

1 Each Avocado, sliced

1/2 Ounce Fresh Pea Vines

2 Slices of Local Goat's Cheese (I used a garlic goat's cheese)

On 2 plates, arrange the tomatoes with the avocado and quinoa as you build a stack. Season with cracked black pepper and sea salt.Top with the fresh pea vines and a small slice of goats' cheese.

In a small bowl, mix together:

3 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Fresh Chives, cut

1 Teaspoon Hemp Seeds

Divide the dressing between the 2 plates and garnish with toasted walnuts.

"STOP DIETING AND LEARN HOW TO EAT"

AUM MY GOODNESS!!

Masala Spiced Vegetables

with

Chick Peas and Toasted Cashews

The greatest part of traveling, are the kindred spirits I meet and the dishes that I eat. I apologize for not posting last week. I was on a wonderful trip in Las Vegas and had eaten at some of the best "Hole in the Wall" restaurants that you could ever imagine. After getting back, I was inspired to recreate one of my favorite dishes that I had eaten 3 times during my visit. Now of course, I have added my own "twist" and hope you enjoy the flavors of Indian cooking.

1/4 Cup Olive Oil

1 Cup Eggplant, large diced

1 Cup Cauliflower, large diced

1/2 Cup Tomatoes, large diced

1/4 Cup Onion, large diced

1/2 Cup Chick Peas, cooked

1 Cup Kale, torn in pieces (You can also use any other favorite cooking green)

1/2 Teaspoon Garlic, minced

1/2 Teaspoon Ginger, minced

1/8 Teaspoon Red Chili Flakes

1/4 Teaspoon Turmeric Powder

1/4 Teaspoon Black Mustard Seeds

1/2 Teaspoon Sea Salt

Lightly Toasted and Ground:

1/4 Teaspoon Fennel Seed

1/8 Teaspoon Fenugreek

1/4 Teaspoon Cumin Seed

Garnish:

1 Tablespoon Cilantro, chopped

1 Teaspoon Cashews, toasted, chopped

1 Tablespoon Raisins

In a large saute pan, heat oil and cook eggplant for approximately 5 minutes or until soft. Next add the cauliflower and cook for an additional 5 minutes. Add the onion, chick peas, garlic, ginger and spices to the pan and cook for 3 minutes. Fold in the tomatoes and kale the last minute of cooking and season with sea salt.

Garnish with cilantro, cashews and raisins. 

Get creative!! This dish goes so well with a dollop of yogurt and a side of your favorite rice. 

"STOP DIETING AND LEARN HOW TO EAT"

"SOUPER" DELICIOUS AND JUST THE RIGHT HEAT!!

 

Pozole Rojo

with

Potatoes and Black Beans

 

I was inspired last week by two of my Latin associates. They were asked to prepare their families authentic Pozole recipe for a health fair that we were supporting. I had noticed the time and passion they had as they prepared the chilies, the tomatillos, the braised pork and chicken.

 

As you probably know, there are many recipes for Pozole. Some enjoy preparing their recipe as a green one and others like red. The only real difference is the peppers that are being used. Whether it's Serrano, Pasilla, or even Poblano, they all contribute to a unique taste.

 

Today I decided to prepare a new recipe without the pork or chicken and used dried red Mexican chilies. I wanted to share a vegan twist on this classic soup and show how simple and delicious a veggie soup can be.

 

 

 

1 Tablespoon Olive Oil

1/2 Cup Potatoes, medium diced

1/4 Cup Onion, medium diced

1/4 Cup Carrot, medium diced

1 Teaspoon Garlic, chopped

1 Each Whole Dried Red Mexican Chile

1/2 Cup Tomatoes, fresh, medium diced

1/2 Cup Hominy, cooked

1/2 Cup Black Beans, cooked

2 Quarts Vegetable Stock

1 Tablespoon "Spike" Seasoning

1/4 Teaspoon Mexican Oregano, dried

1/4 Cup Cilantro, chopped

 

Toppings:

Baked Corn Tortilla Strips

Avocado, diced

Cabbage or Kale, shredded

Red Radishes, sliced

 

 

In a large sauce pot, sauté the potatoes, onions and carrots together for 3-4 minutes. Add the garlic and cook for another minute. Add the whole dried chile, tomatoes, and the vegetable stock. Bring to a simmer and cook for 5 minutes or until the potato is soft but not overcooked.

 

Remove 2 cups of the soup as well as the whole red chile and puree in a blender. Add back into the soup. This step will help give body and more flavor from the chile.

 

Add the hominy, black beans, spices and fresh cilantro to the pot. Cook for another 2 minutes or until beans are hot.

 

Garnish with baked corn tortilla strips, fresh avocado, shredded cabbage or kale and a few slices of red radish.

 

"STOP DIETING AND LEAN HOW TO EAT"

 

 





WHEN DINING OUT IS JUST TOO EXPENSIVE!!

Mediterranean Wild Shrimp
with
Steamed Broccolini

I have been listening to all of your requests. Easier recipes, quick meals and not too expensive to prepare. So far, we are on the right track and wait to you hear this!! "Mediterranean Wild Shrimp" that calculates out to less than $3.00 per serving with only 15 minutes in the kitchen.

This dish is a hit, either hot or cold and there are so many great ways to share your twist.

8-10 Wild Shrimp, raw, peeled and deveined ( I used a smaller shrimp 40-60 per pound)

1 Tablespoon Olive Oil

1/4 Cup White Beans, cooked

1/4 Cup Onions, medium diced

1/4 Cup Tomatoes, fresh, medium diced

1/4 Cup Kalamata Olives, pitted and sliced

2 Tablespoons White Wine

1 Tablespoon Parsley, fresh, chopped

1/4 Teaspoon "Spike" original seasoning

1/8 Teaspoon Crushed Red Chili Flakes

1/2 Cup Broccolini, lightly steamed.

In a medium sauté pan on high heat with olive oil, sear the shrimp very quickly for 1 minute on each side. Add your onions until they become translucent and continue adding the chopped garlic, white beans and Kalamata olives. Deglaze with inexpensive white wine. Reduce the heat, and add the tomatoes, parsley, "Spike" seasoning and crushed red chili flakes.

Serve warm with steamed Broccolini or your favorite green vegetable. Get creative and add a hint of fresh squeezed lemon juice. It brings out a burst of color and the flavors go great!!

"STOP DIETING AND LEARN HOW TO EAT"

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